Hummus Bowls With Merguez-Spiced Tempeh

Step 1

Pulse4 garlic cloves,two 15-oz. cans chickpeas, rinsed,⅓ cup tahini,¼ cup fresh lemon juice, and2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher saltin a food processor until combined; season withfreshly ground black pepper. With the motor running, stream in⅓ cup extra-virgin olive oiland ¼ cup water; process until very smooth, about 2 minutes.

Step 2

Heat⅓ cup extra-virgin olive oilin a medium skillet over medium-high. Cooktwo 8-oz. blocks tempeh, crumbled, stirring occasionally, until golden brown and crisp, 6–9 minutes. Add2 Tbsp. tomato paste,2 tsp. fennel seeds,2 tsp. ground cumin,1½ tsp. smoked paprika, and½ tsp. cayenne pepper; season generously with salt. Cook, stirring often, until tempeh is coated and tomato paste is slightly darkened, about 2 minutes. Add ¼ cup water and cook, stirring and scraping up any browned bits, 1 minute.

Step 3

Combine1 large fennel bulb, halved, cored, thinly sliced, and1 small red onion, thinly sliced, in a medium bowl. Drizzle with oil and remaining2 Tbsp. fresh lemon juiceand season with salt and black pepper; toss to combine.

Step 4

Spread hummus in shallow bowls and pile tempeh on top. Arrange fennel salad alongside; top withfennel fronds. Drizzle with oil; season with more black pepper.